Wild Mushroom & Chestnut Pithivier with Thyme and Madeira

⏱ 150 min · Serves 6

A golden, domed pastry crown, scored in classic spiral rays, hiding a deeply savoury filling of wild mushrooms, sweet chestnuts and Madeira-soaked duxelles bound with garlicky cream cheese. It slices like a dream and easily out-glamours any roast on the table.

Per serving: 624 kcal · 14.5g protein · 54.0g carbs · 38.0g fat

Ingredients

• 500g all-butter puff pastry (2 blocks or 1 large block)
• 400g mixed wild mushrooms (girolles, trompettes, oyster), torn
• 300g chestnut mushrooms, finely chopped
• 200g cooked peeled chestnuts, roughly crumbled
• 2 banana shallots, finely diced
• 3 garlic cloves, minced
• 40g unsalted butter
• 2 tbsp olive oil
• 100ml Madeira (or dry sherry)
• 2 tsp fresh thyme leaves
• 1 tbsp chopped fresh tarragon
• 100g full-fat cream cheese
• 40g Parmesan or vegetarian hard cheese, finely grated
• 50g fresh white breadcrumbs
• 1 tbsp soy sauce or mushroom ketchup
• 1 egg yolk beaten with 1 tbsp milk, to glaze
• Sea salt and plenty of black pepper
• Plain flour, for dusting

Method

1. Heat 1 tbsp oil and half the butter in a wide frying pan. Fry the finely chopped chestnut mushrooms over a high heat, in two batches, until all liquid has evaporated and they are dark and jammy, 10–12 minutes. Set aside — this is your duxelles base.
2. In the same pan, add the remaining oil and butter and fry the torn wild mushrooms hard for 4–5 minutes until browned at the edges. Add the shallots and cook 4 minutes more until soft, then the garlic and thyme for 1 minute.
3. Return the duxelles to the pan with the chestnuts. Pour in the Madeira and soy sauce and bubble until the pan is almost dry. Season boldly and cool completely.
4. Stir the cooled mixture with the cream cheese, Parmesan, breadcrumbs and tarragon. It should hold its shape on a spoon; chill 30 minutes.
5. Roll half the pastry on a floured surface to 3mm and cut a 22cm disc. Place on a lined baking sheet. Roll the second half slightly thicker and cut a 26cm disc.
6. Mound the filling onto the base disc, leaving a 3cm border, and press into a neat dome about 12cm wide. Brush the border with egg wash.
7. Drape the larger disc over, easing out air, and press the edges firmly to seal. Trim to a neat circle, then scallop the edge by pressing with the back of a knife every 2cm.
8. Chill 30 minutes. Brush all over with egg wash, chill 10 minutes, then glaze again. Score curved rays from the centre to the edge with the tip of a sharp knife, cutting only halfway through. Pierce a small steam hole at the top.
9. Bake at 200°C fan / 220°C conventional for 35–40 minutes until deep bronze and crisp underneath. Rest 10 minutes before slicing into wedges.